Idli Sambar

Idli Sambar

http://oceanadesigns.net/images/granite/safari-ivory/safari-ivory.jpg by | Apr 9, 2017 | Main Meals

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Idli Sambar
 
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This is typically served for breakfast in India but with the lifestyle over here I think it's better served as a main for lunch or dinner - great at a dinner party as you can have it all prepped and ready before your guests arrive leaving you time to mingle.
Author:
Cuisine: Indian
Serves: 6
Ingredients
  • *Idli
  • 2 cups Rice
  • 1 cup Urad Dal (white)
  • 1 - 2 tsp Salt
  • A pinch of Baking Soda
  • Oil for greasing
  • *Sambar
  • 2 Cup Tuvar Dal
  • 1 large Tomato
  • ½ tsp Turmeric Powder
  • 3 Red Chilles
  • 1 tsp Red chilli powder
  • 1 pinch Asafoetida (Hing)
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • ¼ tsp Tamarind paste
  • 4 tbsp Mixed Vegetables (either fresh or frozen)
  • 1 heaped tsp Garlic / Ginger / Green Chilli paste
  • Few Curry Leaves
  • Salt to taste
  • Cooking Oil
  • *Coconut Coriander Chutney
  • 1 fresh coconut (grated)
  • 3 fresh green chilies or as per taste
  • 2 tbsp coriander leaves (chopped)
  • 1 tbsp lemon juice
  • 1 tbsp split peas (roasted)
  • ¾ cup plain yogurt (if you're vegan replace yogurt with 3 tomatoes and a tspof sugar)
  • ½ tsp Salt (adjust To Taste)
Instructions
  1. For the Idli
  2. Wash and soak the urad dal and rice separately overnight.
  3. Drain rice and dal.
  4. Grind the rice coarsely in a blender.
  5. Blend the dal into a smooth and forthy paste.
  6. Now mix the ground rice and dal making a batter.
  7. Add salt and set aside in a warm place for 8-9 hours for fermenting.
  8. Add the baking soda and stir briskly.
  9. Grease the idli holder and fill each of them with ¾ full of batter.
  10. Steam cook idlis on medium heat for about 12 minutes or until done.
  11. Use a butter knife to remove the idlis.
  12. For the Sambar
  13. Pressure cook the tuvar dal, tomato and salt for three whistles or boil until soft.
  14. When cooked through sieve and set aside.
  15. Heat some oil in a pan, add mustard and Cumin seeds and when they splutter add red chillies, green chillies, curry leaves, asafoetida, turmeric and mixed veg.
  16. Stir fry till softened.
  17. Now tip,in the tuvar dal and allow it to simmer.
  18. Add the tamarind and allow to simmer..
  19. Taste and adjust (you may want to add lemon juice and a tsp of brown sugar)
  20. For the Chutney
  21. Blend all the ingredients coarsely in a food processor.
  22. Taste and adjust as required.

 

Paneer Tikka

Paneer Tikka

by | Mar 25, 2017 | Main Meals, Side Dishes, Snacks, Starters

Paneer Tikka
 
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This is a delicious quick way to jazz up a salad, fill a wrap or a pitta. I served these today with an easy yogurt dip and a mango salad.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • Marinade
  • 2 blocks Paneer
  • 2 tbsp oil
  • 3 tsp tandoori masala
  • 1 tsp red chilli powder
  • 1 tsp green chilli / garlic / ginger (pulped)
  • 1 large dollop of yogurt
  • ¼ tsp salt
Instructions
  1. Cut Paneer into chunks.
  2. Place in a bowl and pour boiling water over the paneer a d ensure all the cubes are submerged.
  3. Leave for 2 minutes - then drain water.
  4. Add oil, and coat softened paneer.
  5. Now add tandoori masala.
  6. Red chilli powder, green chilli, garlic, ginger pulp and salt.
  7. Mix thoroughly ensuring all the paneer is coated.
  8. Now add the yogurt.
  9. Mix, cover with cling wrap and refrigerate until you are ready to pan fry, grill, or BBQ.
  10. If you are pan frying use ghee or a blob of butter but add a tsp of oil to stop the butter burning.
  11. If grilling drizzle a bit of melted butter on the paneer tikka's as they cook.
  12. For BBQ skewer, then brush with melted butter wrap loosely in foil and cook on the BBQ for 5 minutes.
  13. Garnish with wedges of lemon and chopped coriander, serve with salad, wraps or pitta bread.

 

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)
 
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I served this with piping hot khadi, fluffy chapatis and a bowl of khadi. Absolutely delicious! But you could serve it as a veggie side to complement any main curry...the flavours aren't overpowering so work well with any meat / fish curries....Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • 1 small cauliflower
  • 1 cup peas (frozen is fine)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • Pinch asafoetida (optional)
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 green chilli (finely chopped)
  • 1-2 cloves garlic (minced)
  • 1 tsp Cumin coriander powder
Instructions
  1. Chop the head of cauliflower into little florets and rinse with cold water.
  2. Place a non stick pan on medium heat and add the oil.
  3. When the oil hazes add the Cumin and mustard seeds.
  4. When these sputter add the asafoetida.
  5. Now tip in the cauliflower florets and stir.
  6. Add the red chilli, turmeric, green chilli, minced garlic and salt.
  7. Stir, lower heat and place the lid over the pan and allow to steam cook for 5-8 minutes.
  8. Add the peas, stir and allow to cook through for a further 5 minutes.
  9. Finally add the cumin coriander powder, mix, taste and adjust as required.

 

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla
 
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This takes me about 25minutes to do as I cook and roll in tandem. If you are starting off roll them all out then cook them. This will increase your cook time but it does get easier. These freeze well and are great to have with any meal or even on their own with a nice cup of masala chai. Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 12
Ingredients
  • 2 cups chapati flour (I use Elephant Atta medium brown)
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp salt
  • 2 tsp Ajwain / Carom seeds (place in sandwich bag and crush by rolling with rolling pin)
  • 2 tsp sesame seeds
  • 1.5 tbsp oil
  • Handful of chopped fresh fenugreek leaves (methi)
  • ½ cup boiling water
  • Extra flour for rolling and extra oil for cooking.
Instructions
  1. Combine all the dry ingredients.
  2. Add water sparingly and bring the flour together to make a firm dough.
  3. Divide dough into 12 equal portions.
  4. Dust with flour and roll out to 10cm circumference.
  5. Cook on tavi (non stick pan) on both sides (low heat).
  6. Transfer to another tavi (non stick pan) and drizzle a teaspoon of oil cooking on both sides. (Med heat)
  7. Press down with a spatula, remove and cool on cooling rack.

 

Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi
 
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I love the simplicity of this dish but you can have it with chopped nuts, desiccated coconut, ginger, cumin, sugar and lemon. Personally I don't think it needs any of the extra frills, it's satisfyingly delicious in its simplicity! However you have yours, enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 2
Ingredients
  • 1 cup large sabudana
  • 2 medium potatoes (or substitute with sweet potatoes)
  • 1 tbsp peanuts
  • 1 - 2 tbsp cashews
  • 2 green chillies sliced
  • 1 tsp rock salt
  • 2 tbsp peanut oil (Or 1 tbsp ghee and 1 tbsp oil)
  • Dollop of Greek ypgurt to serve
Instructions
  1. Rinse and soak the sabudana ensuring there's enough water to allow the sabudana to expand.
  2. Do this a few hours ahead of cooking.
  3. Peel and cube the potatoes.
  4. Put the oil in a nonstick wok and place on medium heat.
  5. Add cubed potatoes and gently fry.
  6. Add the cashews and the peanuts.
  7. Cover and let the steam cook the potatoes through - approximately 8 minutes.
  8. Keep an eye on the potatoes and stir to ensure the potatoes and the nuts don't burn but turn a lovely golden brown.
  9. Drain the sabudana and add to the wok.
  10. Add the sliced green chillies and rock salt.
  11. Stir gently, until the white sabudana turn into lovely translucent pearls.
  12. Serve with Greek yogurt dusted with red chilli powder.